I just removed six pound of salmon fillets from my smoker, cuts that I brined in a special brine solution for a week in the refrigerator, then after baking for 25 minutes at 350 degrees, the cuts were placed in the smoker for 3 hours with hickory chips. I haven't done this in about 5 years, and hoped everything would come out OK. Well, that first little piece that I savored could only be categorized as OUTSTANDING!. So, when it's time for the Synthzone Jam, I'll add 10 pounds of my smoked salmon to the menu. OH YEAH!

Looking forward to this one,

Gary